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Ingredients

• 10 cups  Chestnut Stuffing, (recipe follows)
• 1   12-to-14-pound turkey
• 1   lemon, cut in half
• 2 teaspoons  chopped fresh rosemary
• 1 teaspoon  chopped fresh sage
• 1/2 teaspoon  salt
•   Freshly ground pepper, to taste
• 2 slices  bacon
• 2 tablespoons  olive oil
• 1 cup  dry white wine
• 3 cups  Giblet Broth, (recipe follows) or reduced-sodium chicken broth
• 2 tablespoons  water
• 1 tablespoon  cornstarch

Description

During The Autumn Season In Italy, Turkey Is Often Deliciously Paired With A Stuffing Of Chestnuts And Sausage. The Wild Turkey Was Brought To Europe From The New World, And Once Domesticated, Returned There To Breed As The Classic Festive Bird. It Also B

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